In vitro starch digestibility and predicted glycaemic indexes of buckwheat,oat, quinoa,sorghum, teff and commercial gluten-free bread

The in vitro starch digestibility of five gluten-free breads (from buckwheat, oat, quinoa, sorghum or teff flour) was analysed using a multi-enzyme dialysis system. Hydrolysis indexes (HI) and predicted glycaemic indexes (pGI) were calculated from the area under the curve (AUC; g RSR/100g TAC*min) of reducing sugars released (RSR), and related to that of white wheat bread. Total available carbohydrates (TAC; mg/4 g bread “as eaten”) were highest in sorghum (1634 mg) and oat bread (1384 mg). The AUC was highest for quinoa (3260 g RSR), followed by buckwheat (2377 g RSR) and teff bread (2026 g RSR). Quinoa bread showed highest predicted GI (95). GIs of buckwheat (GI 80), teff (74), sorghum (72) and oat (71) breads were significantly lower. Significantly higher gelatinization temperatures in teff (71 °C) and sorghum flour (69 °C) as determined by differential scanning calorimetry (DSC) correlated with lower pGIs (74 and 72). Larger granule diameters in oat (3–10 μm) and sorghum (6–18 μm) in comparison to quinoa (1.3 μm) and buckwheat flour (3–7 μm) as assessed with scanning electron microscopy resulted in lower specific surface area of starch granules. The data is in agreement with predictions that smaller starch granules result in a higher GI.     

Changes in the thermal and structural properties of maize starch during nixtamalization and tortilla-making processes as affected by grain hardness

The objective of this work was to evaluate the changes in the thermal and structural properties of maize starch during nixtamalization and the tortilla-making process and their relationship with grain hardness. Three maize types with varying hardness (hard, intermediate, soft) were processed by three nixtamalization processes (classic, traditional and ecological). Starch from the three maize types showed an A-type pattern and two endotherms corresponding to gelatinization and melting of the Type I amylose-lipid complexes. After cooking and steeping, in intermediate and soft grains the partial gelatinization and the annealing affected the starch properties and promoted the formation of amylose-lipid complexes. These effects were not observe in hard grains. The increase in melting enthalpy and the intensity of the peak 2θ∼20° from nixtamal to tortillas demonstrated the formation of amylose-lipid complexes. A third endotherm above 114 °C in some treatments of nixtamal and tortilla starch demonstrated the transformation of some amylose-lipid complexes in a most ordered structures (Type II complexes). The V-type polymorph structure found in native starch, nixtamal, and tortilla corresponds to a coexistence of Type I and Type II complexes. Formation of amylose-lipid complexes in tortillas had a partial effect on decreasing starch retrogradation (r = −0.47, P < 0.05).     

家蚕卵电晕孵化法研究

利用电晕技术对即时浸酸处理的蚕种和冷藏浸酸处理的蚕种进行了刺激试验，发现蚕的孵化率和盐酸浸渍法相媲美。该方法所使用的仪器，结构简单、操作方便、成本低、劳动强度小，同时可以避免浸酸所带来的环境污染。     

施加生物质炭对盐渍土土壤结构和水力特性的影响

以江苏省沿海围垦区盐渍土为研究对象,基于Micro-CT图像扫描技术,分析施加生物质炭后改良盐渍土土壤孔隙度、土壤水分特征曲线以及非饱和导水率等土壤特性的变化,并建立分形模型预测土壤水力性质,以此揭示施用生物质炭对于海涂围垦区盐渍土土壤结构和水力特性的影响。试验设置0、2%、5%(与表层0～20 cm土壤质量比) 3个生物质炭添加水平,重复3次。结果表明:施加5%生物质炭显著降低盐渍土土壤容重,增加土壤总孔隙度和大孔隙度;大于0. 25 mm水稳性团聚体质量分数显著增加,增加土壤孔隙分形维数;提高土壤饱和含水率和饱和导水率;结合Micro-CT图像扫描技术和孔隙分形理论预测改良盐渍土土壤水分特征曲线和非饱和导水率,预测效果精度高,能够用于实际问题的研究。     

菊粉对面团中水分迁移行为的影响规律研究

为了研究不同聚合度菊粉对面团中不同流动性水分迁移行为的影响规律,以短链、天然和长链菊粉及中筋面粉为原料,采用差示量热扫描仪(DSC)和核磁共振仪(NMR)分析了不同聚合度菊粉在不同添加量(0、2.5%、5.0%、7.5%、10.0%)时对面团中可冻结水(弱结合水和自由水)和不可冻结水(紧密结合水)的影响。DSC结果表明:3种不同聚合度菊粉的添加均引起面团中可冻结水含水率的下降和不可冻结水含水率的上升;NMR结果表明:随着菊粉添加量的增加,面团中紧密结合水和自由水含水率增大,弱结合水含水率减小,说明菊粉的添加促进了蛋白质与水分的相互作用,而抑制了淀粉与水分的相互作用。短链和天然菊粉对面团中自由水的影响较明显,而长链菊粉则对紧密结合水的影响较明显,3种菊粉都对弱结合水的影响较明显。分析显示DSC与NMR测得面团中水分状态的结果具有一致性,面团中水分迁移行为与菊粉添加量之间存在显著的线性相关性。     

Morphological features of the Egyptian Ossimi sheep tongue: New scanning electron microscopic insights into its papillary system adaptations to Egyptian ecological conditions

The current study aims to illustrate the gross and scanning electron microscopic characterizations and ultrastructural adaptation of the lingual papillary system of Egyptian Ossimi sheep to Egyptian ecological conditions. The tongue had three regions: the apex (with a slightly bifurcated tip), the body (subdivided into rostral and caudal parts) and the root (subdivided into rostral papillary and caudal non-papillary parts). Torus linguae had two parts: the triangular rostral part (the caudal part of the body) and the quadrilateral wide part (the rostral part of the root). The lingual papillary system had mechanical (filiform, conical and lentiform) and gustatory (fungiform and circumvallate) types. Filiform papillae were heavily scattered on the dorsal surface of the apex, the rostral part of the body and the ventral surface of the papillary region of the tip. Filiform papillae had five subtypes (ventral and dorsal processed, triangular, leaf-like and triangular-processed papillae), while the conical papillae had three subtypes: two lingual (small, large) and one paralingual (elongated pointed), and the fungiform had two subtypes: the high-density ovoid (on the ventral surface of the tip) and round papillae (on the dorsal surface) that possessed a high number of taste pores, not previously described. They ranged from 5 to 10 for ovoid and 25 to 25 for round papillae. Each circumvallate papilla had an ovoid bulb (with 2–5 taste pores) encircled by an annular groove and two pads (i.e. not described previously). The papillary system's regional divergence was specialized for their harsh and semi-harsh diet.     

竹三醋酸纤维素超滤膜的SEM研究

将竹三醋酸纤维素(B-CTA)和棉三醋酸纤维素(C-CTA)用Lobe-Sourirajan成膜工艺制成C-CTA和B-CTA超滤膜。将B-CTA和C-CTA超滤膜以及B-CTA制成扫描电子显微镜(SEM)能观察的样品,并镀上一层金膜,然后置于SEM的样品室内。借助扫描电子显微镜观察了B-CTA和C-CTA超滤膜的显微结构。B-CTA的显微照片证明了它的亲水性。在相同的制膜条件下,B-CTA和C-CTA超滤膜结构类似。两膜的结构特征是致密皮层上枝网状孔洞、孔洞大小在0.1μ左右,横切面上的结构是大的指孔及孔壁上的海棉状结构组成,是不对称膜。根据反渗透分离机理,超滤膜的性能由二个因素控制:(1)水在膜面的优先吸附,这与膜材料的亲水性有关。(2)动态效应指出溶质和溶剂通过膜孔的流动性与膜皮层孔洞尺寸大小有关,所以结构上一致说明性能相似。因此我们得出B-CTA可以代替C-CTA制作超滤膜。我们还研究了不同添加剂含量对B-CTA超滤膜性能和结构的影响。在添加剂含量为零时,膜的凝胶是不均匀的,使得通量不高。当添加剂含量从零开始增加时,凝胶增强,孔隙率增加使得通量增加,而截留率减少较慢(见表和SEM照片)。     

狭缝扫描摄影方法的改进

从分析二维运动的测试原理入手，利用高速狭缝扫描摄影技术建立了测试系统，该系统能获得二维运动的轨迹和速度,从而把高速狭缝扫描摄影的研究领域由一维拓展到了二维．并对两种测试系统进行了比较.     

阻燃处理木材的热分析

为研究阻燃处理对木材热解过程的影响,将未处理的和经过阻燃处理的木材进行热分析(包括TG、DTG、DSC),其结果表明:阻燃处理可改变木材发生剧烈热分解时的温度和重量损失速率,并使400℃时的残留物重量明显增加,在20～450℃范围内,未处理木材的DSC图谱有三个峰,相应于三个不同的热解阶段;不同阻燃剂的加入可明显地改变DSC图谱的峰形和峰位,即改变了木材的燃烧性能。此外本文还结合实验结果,对阻燃剂的作用机理提出了初步解释。     

Differential scanning calorimetric analysis of the lignin-carbohydrate complex degraded by wood-rotting fungi

Differential scanning calorimetric (DSC) analysis was applied to the lignin-carbohydrate complex (LCC) fractions degraded by the wood-rotting fungiTyromyces palustris andCoriolus versicolor. Based on changes of the thermogram, it is assumed that the brown-rot fungusT. palustris split the hemicellulose fragment from the LCC during incubation. On the other hand, in the case of the white-rot fungusC. versicolor, the peak temperature of the LCC fraction became higher and then lower, indicating that this fungus first degraded the hemicellulose portion and then decomposed the lignin polymer. Furthermore, the appearance of a lignin-rich fraction was found in the fraction fromC. versicolor, which was not determined by gel-permeation chromatographic analysis. These results demonstrated that DSC analysis can be used to analyze the decay mechanism of solid lignocellulosic samples.Part of this report was presented at the 41st Lignin Symposium, Nagoya, October 1996